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Ingredients :
1 teaspoon Black
peppercorns
2 teaspoons Shrimp paste
1 teaspoon Ground nutmeg
10 Dried or fresh
red chilies, roughly chopped
1 tablespoon
Cilantro seeds
2 teaspoons Cumin seeds
20 Red Asian
shallots, chopped
2 tablespoons
4 stems
12 Cooking oil
2 tablespoons Lemon grass
(white part only), finely chopped
2.5 tablespoons Small cloves
garlic, chopped
6 Fresh
cilantro roots, chopped
2 teaspoons Fresh
cilantro stems, chopped
2 teaspoons Kaffir lime
leaves, chopped
2 teaspoons Grated lime
rind
Salt to taste
Paprika
Ground
turmeric
Method :
Use a dry frying pan to roast the cilantro
and cumin seeds over moderate heat for about 3 minutes, shaking the pan
frequently. Then pound the roasted spices and peppercorns in a mortar
and pestle until finely ground. Wrap the shrimp paste in a small piece of
foil and cook under a hot grill for 3 minutes, turning the package
twice. Place the ground spices, shrimp paste,
nutmeg and chili in a food processor and process for 5 seconds. Add the remaining ingredients and process
for 20 seconds at a time, scraping down the sides of the processor bowl
each time, until a smooth paste is formed.
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